Quality of curd, chakka & shrikhand; Indigenous milk products made from milk of crossbred cow

By Dr Awadhesh Kishore, 8th Aug 2012 | Follow this author | RSS Feed | Short URL http://nut.bz/3k1g_b_r/
Posted in Wikinut>News>Science

Buffer Feed Technology (addition of buffers in combination of sodium bicarbonate and magnesium oxide at the rate of 0.02 and 0.01 per cent of their live weight, respectively) for lactating crossbred cows may be applied to improve of milk quality without damaging quality and recovery of its products viz. curd, chakka and shrikhand.

Quality of curd, chakka & shrikhand; Indigenous milk products made from milk of crossbred cow
Abstract:
Objective:
Introduction:
Methodology:
Findings:
Dedication:

Quality of curd, chakka & shrikhand; Indigenous milk products made from milk of crossbred cow

Dr. Awadhesh Kishore and Rakhi Sharma

Sarvoday Mahavidyalaya, Chaumuhan-281406, Mathura INDIA
Institute for Development of Technology for Rural Advancement (IDTRA), Mathura (India)

Abstract:

Objective:

Present work was carried out to investigate feature of milk products viz. curd, chakka and shrikhand maded from milk produced by lactating crossbred cattle kept on buffers included ration and suitability of application of buffer feed technology (BFT).

Introduction:

Curd, chakka and shrikahand are well known Indian dairy product. Curd is made by the process of curdling (coagulating) of milk with streptococcus lactis bacteria also known as curd culture. Chakka is another Indian dairy product made by the process of draining off the liquid segment from curd. Shrikhand is very popular Indian dairy product which is made after addition of 15 per cent sugar in chakka and well mixing. Shrikhand is preferred to be served as chilled. All of these Indigenous dairy products are very much tasty and rich in whey protein.

Methodology:

Curd, chakka and shikhand were produced in the laboratory using standard techniques from milk produced by crossbred cattle maintained under control and buffer feed technology (BFT). BFT means addition of buffers in a combination of sodium bicarbonate and magnesium oxide @ of 0.02 and 0.01% of their live weight, respectively. Three dairy products were studied for their quality and recovery of and their constituents. Six crossbred lactating dairy cattle were divided into two sets viz. T1 and T2 on the basis of milk production and content of milk fat. In T1 the cattle were not given buffers and served as control, whereas in T2 those were administered buffers in combination as described above. After 30 days of the experiments the experimental animals under T1 and T2 were shifted to T2 and T1, respectively. They were given feed to meet out their daily nutrient requirements. Milk collection for preparation of indigenous milk product was got used to after 25 days @ of 3 Kg milk per animal. Prepared three Indigenous dairy products were chemically analyzed and recorded data were subjected to statistical analysis viz. Randomized Block Design for mean values and student’s ‘t’ test for difference in means.

Findings:

milk yield and content of fat in milk was observed to be high in the cattle fed buffers in comparison to those under T1. The chemical quality of product and recovery of products and their constituents were almost similar without any remarkable differences, except recovery of mineral in curd and chakka. Buffer Feed Technology for lactating crossbred cattle may thus be advocated for application primarily because of increased milk yield and improvement in milk quality, without damaging quality and recovery of its products viz. curd, chakka and shrikhand.

Dedication:

The article is dedicated to all the people living in the rural area of the country and workers engaged in their advancement.

Place your ad here
Loading...

Meet the author

Dr Awadhesh Kishore
Ph.D.
Area of writing: Numerous
Have you tried Wikinut yet? Write about whatever you like and get paid royalties - http://www.wikinut.com/in/uhkjoi/